SE 4

Adam Clark Writ 1133-Professor Leake 5-9-12 Industrialized Chicken Poultry has always been a large part of Americans diets. In the early 1900’s it was common for farms, which were often less specialized, to have a flock of chickens for eggs and meat in addition to many other animals and crops. As society grew, though, these farms that produced a little bit of everything were not efficient enough to meet societies needs. Farms began to specialize in a single or closely related product to maximize efficiency. This cut down the numerous farms that once had a couple hundred chickens, to fewer super farms that can house hundreds of thousands of birds. With this now vastly available resource, society is changings its dependence on chicken away from mostly eggs, to more meat. Not only have these super farms becoming very efficient, chickens have been bred to grow ideally in certain conditions allowing for rapid growth of larger chickens. Chicken farming which was once common in local farms and houses has evolved into a very efficient industrialized process, maximized in every way possible, reflecting societies needs for efficiency. Early farming was not specialized farming; it was common for farms to grow a multitude of products. Having many products limited the farms to small flocks of chickens. Data collected by the UDSA Agricultural Resource Management Study shows that in 1910 roughly 88 percent of farms in the US raised chickens. The study showed though that by 1992 that number had fallen to 5.6 percent (Poultry Production 3). It is clear that farms needed to become specialized to a certain product, chicken, to stay competitive with societies demands for the product. The specialization also focused on chickens raised for laying eggs versus chicken for meat. The demand for chicken meat and eggs has increased as society has grown, but growth of chicken farms for meat has increased significantly more than chicken farms for eggs as the per capita consumption of meat has increased while the opposite is true for eggs. In an USDA study, during the 1940’s the per capita consumption of chicken meat was 24 pounds and 320 eggs per year, while by the 1990’’s meat consumption had risen to almost 50 pounds while eggs dropped to 236 per year (Poultry and Eggs 1-2). This jump in consumption of chicken meat is a result from it becoming much more affordable through specialized farming and genetically superior chickens. This new availability of chickens turned the public away from eggs because raising chickens had become as easy as collecting eggs. It was not only the farming process that got revamped to handle mass quantities of chickens. The chickens had been altered to grow faster, with bigger breasts, all while eating less food. In the 1940’s it took 12 weeks and 16 pounds of feed to grow a chicken 4-pound. By 2000 it took only 6 weeks to grown a bigger chicken that only took 6.4 pounds of feed to grow a 4-pound chicken (THIRUVENKADAN 310). This has allowed for double the production in the same time period with the same amount of food. These genetically superior chickens that grow faster with less food also have higher percentages of societies preferred meat, breast, through genetic modification and breeding. The mortality rate of raising chickens also fell by over half in the same time period from 10 percent to 3.6 percent (310). These high levels of efficiency have allowed society to consume more chicken meat as it has become significantly cheaper to produce. This industrialization of raising chickens has not had all positive results though. The percentage of chicken labeled as processed has risen significantly as more chickens are produced. 85 percent of chickens produced during the 1940’s were sold as whole carcass chickens while only 2 percent were sold labeled as processed. Shockingly by 1995 only 11 percent of chickens were sold as whole carcass, and there was an 18 times increase of processed chicken to 36 percent (Poultry and Eggs 1-2). This large change reflects societies desires though. Society craves for efficiency and speed, and the increase in processed chicken achieves this. Fast food restaurants have sprouted everywhere across the US and the desire for this and quick meals has increased the need for processed chicken. This adds to the ever-growing amount of processed food Americans unknowing or caringly consume. A once very localized natural farming of chickens in early America has developed into a multibillion-dollar industry. Farms have come to house hundreds of thousands of birds at a time to be more efficient. These super farms have eliminated all the small local chicken farms America once had. These super farms have been able though to develop a genetically superior chicken to maximize its efficiency. Chickens can now be raised in half the time with half the food allowing for chicken to be much more available to the public. This industrialization comes at a cost though like the industrialization of many foods. The amount of processed chicken has risen severely as part of efficiency. Processing chicken allows for more of the chicken to be used further raising the efficiency of the farms. This development of the chicken industry comes as a reflection of societies demands and needs to maximize a products’ availability. Works Cited THIRUVENKADAN, A.K. Broiler breeding strategies over the decades: an overview. World's poultry science journal 67.2 30 Jun 2011: 309-336. World's Poultry Science Association. 08 May 2012. < http://jc3th3db7e.search.serialssolutions.com/?ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info:sid/summon.serialssolutions.com&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Broiler+breeding+strategies+over+the+decades%3A+an+overview&rft.jtitle=World%27s+Poultry+Science+Journal&rft.au=A+K+THIRUVENKADAN&rft.au=R+PRABAKARAN&rft.au=S+PANNEERSELVAM&rft.date=2011-06-30&rft.issn=0043-9339&rft.volume=67&rft.issue=2&rft.spage=309&rft_id=info:doi/10.1017%2FS0043933911000328&rft.externalDBID=WPSC&rft.externalDocID=2378963091> USA. US Department of Agriculture. Animal and Plant Health Inspection Service. Poultry and Eggs. Web. 8 May 2012. . USA. US Department of Agriculture. Economic Research Service. Poultry Production in the United States. Broiler Farms' Organization. Web. 8 May 2012. .

The production of our food today

These pieces trace the history of our food and us in a similar manor. The main point being there has been a disconnection between our food and us. Food is all about mass production and visual appeal to a consumer. Because of this, everything but the final product is hidden from a consumer. Very few people today could say where their food came from and the process it went through to get to them. Very few people think of how they have fresh strawberries all year round, when, especially for me being from Minnesota, it is clear to tell it is not a local strawberry season. All types of food are available all year round as that’s what the customer expects. Because of this want from the costumer, our food is now chemically altered, preserved and produced in the most efficient ways possible. Food once had a must more personal connection, this can more easily be seen with fruits and vegetables but can still be applied to meat products. It was once very common to have a small garden at home to grow some fresh vegetables when they were in season, this much more natural process allowed people to actually see what went into the product, and it was most chemical free. This has grown less common creating a loss of connection to the process of getting food. This commercialization of farming food is made clear through Cook's piece "fowl trouble." Animals are now raised in poor conditions, pumped full of chemicals that maximize growth with no concern for health. The processes of storing and transporting food have improved drastically to transport this commercialized food. One can find fresh Alaskan salmon or crab from Maine in a restaurant in Minnesota. No one questions how this is possible, they just expect this luxury. This transportation and processing of food has not only broken foods connections to regions and season, it has created chemically filled and genetically altered food to help with these processes. People only know the food by its name, and nothing about the process of getting it. The most troubling part of both pieces was to think no one cares or asks about what is truly in our food and how industrialization of our foods has effected them and us nutritionally.

Our National Eating Disorder

Our nations eating disorder comes from the massive amounts of food available and not ethnic identity to guide us to good food. The quantity of food available has brought back the omnivorous dilemma. Americans have lost their senses to pick good food from a lack of ethnic background and lack of use of the senses before. American’s are too health conscious. They only want to eat “healthy” products so companies cater to this. Whatever the latest health craze is, companies can manipulate their product to fit the needs. Low carbs, high omega-3’s all can be added to make Americans feel like their product is healthier. Americans pick food by the numbers not by taste or smell, which previously were used to pick out micronutrients and toxins. Visually appealing food is good food for Americans. Pollan’s most interesting analysis was that of the Americans and French. The French eat what Americans see as an unhealthy diet, yet the French are skinnier and healthier because they know how to eat the foods in moderation. This moderation is not based on numbers, just simple guidelines they have always had, no snacks, no seconds, eating together and small portions. Americans lack similar guidelines, as it is hard to identify with a specific ethnic group, which can help establish them. I chose what I eat mostly off convenience and what I have already eaten through out the day. If I had a large meal earlier, I try to make my next meal smaller to balance my eating. But the common American habit of snacking is hard to resist. Snacking I ignore everything I may have had that day and treat it too much like a meal, but snacking is always something I have remembered doing so it is hard to resist.

EE1 Final

Adam Clark Eric Leake Writ-1133 EE1 What can’t be added to meals today Eating has always been about more than just food. Meals traditionally have been times when a family or group of people can communally come around a common meal. These meals had a lot of structure, happening at the same time everyday. It allowed people to come together and form relationships with others. It was also a time to escape from day to day tasks and relax for a while. It showed that food was more of a means of forming and building relationships and not solely eating. These more traditional meals are beginning to disappear though, and are often replaced by fast-unstructured meals. With this shift in meals, food though has kept a meaning beyond just eating. People now gather to do group work with food instead of using food to escape work. These Fast meals are advertised to an audience by appealing to emotions; people like the conveniences and emotions brought on by these advertisements. Foods connections to time and family are fading; people now see meals as more individualistic and add new things to their meals, forming new connections. Traditionally, meals were very scheduled events. Morning breakfast before school or work with family members and a family dinner at the same time every night. Dinner often revolved when parents got off work, being the same time every day. The importance on family meals was high, so families made their schedules around them. A family breakfast allowed communication of each other’s daily plans and family interaction before the work and school day begin. Dinner, a more structured meal, would consist of everyone sitting around the same table for the meal. The daily events of the family members lives could be discussed so everyone knew what happened in each other’s day and it allowed for strong family relationships. It was a time everyone was guaranteed to get to talk with his or her family. Society now though has become much faster paced causing a disconnection with the importance of traditional meals. These traditional meals can be seen as to time consuming to do everyday so families are beginning to go without them. This has made foods connection to family and relationships weaker, but it has brought other connections to food. The connection with food and personal relationships can still be seen with foods new connection to working. Food is now a common place in bringing colleagues together in work places, small meetings and student work groups. Food has migrated to these working groups as people see it as effective multitasking along with a relationship builder. Society has become faster paced, so combining two required daily things together appeals to people as it saves time. Instead of “wasting” time by just talking to someone over a meal, work can now be accomplished. The growth of this trend can be seen by the large growth of restaurants that cater to this atmosphere. Caribou, Starbucks, Panera, and Brueggar’s are all places that offer smaller meals with large places to dine in. In additional to the ideal workspaces provided, most of them offer free Wi-Fi to customers. Scott Hughes a spokesman for Brueggar’s wrote about a shift in the company’s transition supporting the idea that people want the ability to add work to their food. “Hospitality is a major emphasis” of the changes happening at Brueggar’s in recent years (Hughes). This hospitality to costumers is providing a place where they can work while they eat. The convenience of both of this greatly appeals to people and the fast paced society of today who can now add anything to a meal on the go. Foods growing connection to something other than family and becoming individualistic in nature can even be seen in environments under extreme control. Prison spread is food that provides inmates with a way to break away from the scheduled meals and establish prison status. . In Sandra Cate’s piece in “Breaking Bread with a Spread” she describes spreads as foods created by inmates often around a base of ramen noodles (17). Outside prisons people are fading away from scheduled meals, getting food on the go and multi tasking when eating. Spread is the inmates’ way of breaking the scheduled meals of prison. Meals are served at the same time everyday in prison, starting at 5:30 AM. Cate articulates that “spread is eaten on the inmates’ own timetable” (20). This is often sometime after dinner at night, but the inmate can make it when he or she pleases. Spread gives the inmate power to be individualistic, escaping from their very structured lives. Spread has also become a means of expressing power and status for prisoners. Prisons have always had an internal hierarchy within the inmates. Prisoners now are displaying this hierarchy through their spreads. The spreads can become elaborate, requiring a variety of ingredients, so inmates can come together and share with each other forming friendships. These friendships are often radically defined though, another inmate Devon Gray notes (19). This defining of friendships often brings a status meaning to spreads. Spreads are a delicacy so the being able to have the food often brings an element of social and jail status to the food. An inmate Watkins strengthens this idea through stating “ if you and your contemporaries can spread together on a nightly basis, it shows that you have money enough on your books, as well as the strength in numbers” (qtd 19). This equivalent of a traditional meal for inmates is about much more than just building relationships, it saves them and is a passive way to establish their status in prison. Spread came as prisoners wanted to be more individualistic. As spread grew, inmates saw it as a means of displaying their status in the jail because it is a luxury and a means to escape the prison schedule. With foods growing individualistic nature, an emotional connection with food is developing as people can express their emotions through what they eat. With a traditional meal, an emotional connection may have been made, but it was an emotion connected to being happy with family. All emotions are being connected to food now, without a family connection. Products used to be advertised as “the number one…” or “Healthiest….”, but now an emotional connection to a product is often a better means of advertisement. This can be seen through how food products are now advertised to society. Advertising now often looks to appeal to emotions of a consumer rather than providing a product better than its competitors. Coca-Cola is a prime example of appealing to customers’ emotions. A major Coca-Cola campaign used the slogan “Open Happiness”. Its ads often displayed a bottle of coke with these words. The company does not say its product is a good product, its advertising happiness that comes with Coca-Cola. The idea of happiness is enough to attract buyers to a product. Two other advertisements for Goldfish and Cheez-Its were also analyzed with similar results. The goldfish ad featured animated goldfish crackers in a campout telling scary stories. Its audience, younger kids, relate this to having fun with friends in a similar situation. The name of the product in not stated until the end of the advertisement, but the goal is to get the consumers to believe buying the product will bring back more similar emotions that will please the buyer. Cheez-it similarly has a commercial designed to appeal to emotions of a buyer. The Cheese is being immature, cracking pointless jokes. Cheez-its appeal to a slightly old audience than goldfish can relate back to times where they cracked equally pointless jokes, thinking they were funny. Cheez-its then form a connection to enjoyable emotions in the buyers past, causing the buyer to want to purchase Cheez-its to relive those past emotions. This shows a strong growth in connection with food and emotion to express current and past feelings in an individualistic manor. Products are not always purchased because they are the best available, sometimes an emotional connection can cause a consumer to get a product to express a similar emotion it is advertised with. The transition from a traditional meal has brought a great change to how people perceive food. There no longer is a desire for food to be structured and a time away from work. Food has transformed to be just the opposite. People today can add anything to their meals, whether it is work, watching TV, or other multitasking. Today’s fast paced society has encouraged people to add anything to their meals to boost productivity. Food has also lost its once structured nature. Food is now an individualistic way to express oneself and to break other schedules society may make. Meals can now be things to eat on the go expressing food change in both structure and means of taking a break that it once had. People now eat different things to express and feel different emotions connected to a particular product that is advertised to them. These changes show how society has adapted food to tolerate anything to be added to it, allowing people to break a schedule and be individualistic with it. Works Cited Walkup, Carolyn. "Bagel Brands Seek Whole New Image with Fast-casual Makeovers." Nation's Restaurant News 41.16 (2007). ProQuest. Web. 17 Apr. 2012. . Cate, Sandra. "“Breaking Bread with a Spread” in a San Francisco County Jail." Gastronomica 8.3 (2008): 17-24. Print. Horwitz, Jamie. "Eating at the Edge." Gastronomica 9.3 (2009): 42-47. Print.

EE1

Adam Clark Note on the Essay: THERE IS NO CONCLUSION. I know the citations are not currently formatted correctly, and I will be adding an additional source Eating has always been about more than just food. Meals traditionally have been times when a family or group of people can communally come around a common meal. These meals had a lot of structure, happening at the same time everyday. It allowed people to come together and form relationships with others. It was also a time to escape from day to day tasks and relax for a while. It showed that food was more of a means of forming and building relationships and not solely eating. These more traditional meals are beginning to disappear though, and are often replaced by fast meals. With this shift in meals, food though has kept a meaning beyond just eating. People now gather to do group work, but this gathering typically has a food component to it. Fast meals are advertised to populaces by appealing to emotions, people like the conveniences and emotions brought on by these advertisements. Food is always changing, but it will always represent more than just what it is. Traditionally, meals were very scheduled events. Morning breakfast before school or work with family members and a family dinner at the same time every night. Dinner often revolved when parents got off work, being the same time every day. The importance on family meals was high, so families made their schedules around them. A family breakfast allowed communication of each other’s daily plans and family interaction before the work and school day begin. Dinner, a more structured meal, would consist of everyone sitting around the same table for the meal. The daily events of the family members lives could be discussed so everyone knew what happened in each other’s day and it allowed for strong family relationships. It was a time everyone was guaranteed to get to talk with his or her family. Society now though has become much faster paced causing a disconnection with the importance of traditional meals. These traditional meals can be seen as to time consuming to do everyday so families are beginning to go without them. This has made foods connection to family and relationships weaker, but it has brought other connections to food. The connection with food and personal relationships can still be seen with foods new connection to working. Food is now a common place in bring colleagues together in work places, more individual meetings and student work groups. Food has migrated to these working groups as people see it as effective multitasking along with a relationship builder. Society has become faster paced, so combining two required daily things together appeals to people as it saves time. Instead of “wasting” time by just talking to someone over a meal, work can now be accomplished. The growth of this trend can be seen by the large growth of restaurants that cater to this atmosphere. Caribou, Starbucks, Panera, and Brueggar’s are all places that offer smaller meals with large places to dine in. In additional to the ideal workspaces provided, most of them offer free Wi-Fi to customers. Everything needed to be productive for school or business work is provided in addition to food. The convenience of both of these greatly appeals to people and the fast paced society of today. Prison spread is food that provides inmates with a way to break away from the scheduled meals, establish prison status, and a way to form relationships like traditional meals. Due to circumstances, this food for them has become much more than a relationship builder similar to traditional meals. In Sandra Cate’s piece in “Breaking Bread with a Spread” she describes spreads as foods created by inmates often around a base of ramen noodles (17). These spreads are often a social activity and Kermit Saunders, an inmate, says, “it’s like we bonding in here when we break bread with spread” (qtd, 19). The spreads can become elaborate, requiring a variety of ingredients, so inmates can come together and share with each other forming friendships. These friendships are often radically defined though, another inmate Devon Gray notes (19). This defining of friendships often brings a status meaning to spreads. Spreads are a delicacy so the being able to have the food often brings an element of social and jail status to the food. An inmate Watkins strengthens this idea through stating “ if you and your contemporaries can spread together on a nightly basis, it shows that you have money enough on your books, as well as the strength in numbers” (qtd 19). This equivalent of a traditional meal for inmates is about much more than just building relationships, it saves them and establishes their status in prison. The break from strict timetables and scheduled meals can be seen in prisons through the expansion of spread. Outside prision people are fading away from scheduled meals, getting food on the go and multi tasking when eating. Spread is the inmates’ way of breaking the scheduled meals of prison. Meals are served at the same time everyday in prison, starting at 5:30 AM. Cate articulates that “spread is eaten on the inmates’ own timetable” (20). This is often sometime after dinner at night, but the inmate can make it when he or she pleases. This desire to break from the strict meals is reflected by both inmates and those outside prison. This shows a clear change in society attempting to be more individual and fast paced. An emotional connection to food is also growing. With a traditional meal, an emotional connection may have been made, but it was an emotion connected to being happy with family. All emotions are being connected to food now, without a family connection. Also products used to be advertised as “the number one…” or “Healthiest….”, but now an emotional connection to a product is often a better means of advertisement. This can be seen through how food products are now advertised to society. Advertising now often looks to appeal to emotions of a consumer rather than providing a product better than its competitors. Coca-Cola is a prime example of appealing to customers’ emotions. A major Coca-Cola campaign used the slogan “Open Happiness”. Its ads often displayed a bottle of coke with these words. The company does not say its product is a good product, its advertising happiness that comes with Coca-Cola. The idea of happiness is enough to attract buyers to a product. Two other advertisements for Goldfish and Cheez-Its were also analyzed with similar results. The goldfish ad featured animated goldfish crackers in a campout telling scary stories. Its audience, younger kids, relate this to having fun with friends in a similar situation. The name of the product in not stated until the end of the advertisement, but the goal is to get the consumers to believe buying the product will bring back more similar emotions that will please the buyer. Cheez-it similarly has a commercial designed to appeal to emotions of a buyer. The Cheese is being immature, cracking pointless jokes. Cheez-its appeal to a slightly old audience than goldfish can relate back to times where they cracked equally pointless jokes, thinking they were funny. Cheez-its then form a connection to enjoyable emotions in the buyers past, causing the buyer to want to purchase Cheez-its to relive those past emotions. This shows a strong growth in connection with food and emotion. Products are not always purchased because they are the best available, sometimes an emotional connection can cause a consumer to get a product that brings them a happier feeling.

Horwitz's Eating on the Edge

Horwitz sees eating on the edge as how food has become an additive to different situations in a positive manor. Food used to be very related to time and space in which it was consumed. Family meals happened at the same time every day and people schedules worked around the meal (42). Horwitz states though that now "taking time to share food, as a part of daily routine, is becoming less common in the u.s. as unstructured eating patterns become more familiar and varied" (45). People now get snacks to go, skip meals and eat by themselves. These snacks can replace meals, and people now expect to eat at convenient times for themselves, and do not worry about eating with family and friends. Everything is so fast paced now that people will not take time to slow down and eat a full meal with others because they expect everything to fit their schedule. Eating now happens when some one is on the computer, working alone or watching tv as it an easy thing to be multitasking. Sitting in Brueggar’s is a good example of how eating has turned into eating on the edge. A majority of the people there were doing work with a group. They chose Brueggar’s as it got them “off campus” and is a convenient place to work. They did not go there for the food, but since it is served there they added it to the working. The food served also relates to peoples expectation of eating on the edge. Everything was in smaller portions, more snack like, and it was easy food for someone on the go.

SE 3

Adam Clark
Writ 1133
Erik Leake
SE3
Bruegger’s
For my observations of peoples’ interaction with food, I went to Bruegger’s. The Bruegger’s is located off South University Boulevard towards the north end of campus. It serves mostly bagels and bagel sandwiches, but also has soups, coffee, and salads. It is a convenient spot close to campus that allows students to escape Sodexo’s food or a different place to study. I went on a Sunday afternoon starting at around 2:00 O’clock PM. It was a cold and cloudy day, and started raining while I was there.
Once inside it was clear as to its appeal to customers. The tables and booths inside were set up for 2 to 4 person groups and a majority of them were full. The booths were big with comfortable padded benches; all of these were taken when I arrived. The groups were all doing work; no one was solely eating. The table set up works well for this and Bruegger’s offers free WIFI connections, which makes it a prime location to group work as you can still connect to the web. Every there had some sort of drink or food, which can be seen as “buying” the space they were using to work in. There was soft music playing, mostly current poplar songs, which offered a calming effect as it was loud enough to block other people’s conversations without being to distracting. The store also had wall-to-wall windows to naturally lighten the atmosphere, which makes it more suitable to work, as the customers do not feel they are in a work place filled with industrial light.
Bruegger’s menu is an affordable one with bagels for a couple dollars, sandwiches just over 5 and salads about 7 dollars. This is to cater to a younger audience who wants cheap easy food to go or eat while studying. The portions were fairly small, typically a single bagel. They also served hot drinks, which were especially popular as it was a cold day. Customers placed their order at the counter and could see it prepared before them. The food was ready to be picked up by the time they walked down to the register. The speed of service appeals to a fast paced crowd that does not want to waste time on meals. All sandwiches were wrapped the same to go, giving the customer the option to stay or go. Those who at Bruegger’s were expected to clear their trash and leave the table presentable to the next customer. The two people working were one college aged person and one older gentleman.
The demographic of people working in Bruegger’s was broader than I anticipated. It was a 50/50 split on college kids doing working inside and a younger business crowd. The college students were more likely to have food in addition to a drink from Bruegger’s. The older people working, though, all had a Starbuck’s coffee instead of Bruegger’s coffee. I saw this more of a status symbol of them being older and above the generic Bruegger’s coffee. No one that was working when I arrived got more food while I was there. Around 2:30 a lot more people began to come and get take away sandwiches. Most of them were groups of 2-6 college students. They seemed to be getting bagels with cream cheese or bagel sandwiches. At this time there were a couple tables that were people just eating now with larger groups. An older college student also came in with an older gentleman and discussed a resume for a job.
Restaurants similar to Brueggar’s are popular around the country. A convenient place to work with groups that offers Internet and reasonably affordable food appeals to a large demographic. Today is a fast paced society so there is a large demand for quick food. Brueggar’s saw this and in 2003 publically stated it would make changes accordingly. Scott Hughes a spokesman for Brueggar’s said “ We have made the transition from just a bagel bakery into fast-casual positioning” (Walkup). This is aimed at both college aged and a younger business crowd. To do this, Bruegger’s added new items to their menu aimed at a mid afternoon crowd (Walkup). This was sandwiches, salads, and specialty drinks like iced coffee and teas. These changes which began in 2003, could clearly been seen as appealing to the crowd that was at Brueggar’s. Most people had one of these specialty drinks and got sandwiches to go. These sandwiches were ready to go in minutes allowing the customer to come and go quickly. In addition to changing the menu, “hospitality is a major emphasis” of the changes to the company (Walkup). The restaurant was very much set up to suit the customers. People enjoy going there for the environment it offers and will buy food in exchange for the space. A key element to the space is that it is causal. This appeals to quick business meetings that do not need to be formal, and to students who want a unique place to study. People today are looking for a work friendly environment as much as a good place to eat. Bruegger’s noticed this and changed its menu and ideal to suit this.
Works Cited
Walkup, Carolyn. "Bagel Brands Seek Whole New Image with Fast-casual Makeovers." Nation's Restaurant News 41.16 (2007). ProQuest. Web. 17 Apr. 2012. .